Tuesday, April 23, 2019 -
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Turkey day!

One of our favorite days of the year is coming tomorrow. Thanksgiving is just a wonderful holiday. Cold weather, good food, family, gratitude, what more can you ask for? Of course snow would be perfect, but it looks like this year we’ll have to settle for a cold, sunny Thanksgiving. Not such a bad alternative, huh?

Now we all know what Thanksgiving is really all about — and it’s not the thanks, it’s the food. We here at Rocky Mountain Jew aren’t brave enough to tackle the centerpiece — turkey — so we’ve decided to instead provide you with seasonal recipes for companion dishes. After all, a turkey’s not a turkey if its gravy isn’t seeping into mashed potatoes.

Mashed Potatoes with Leeks


  • 2 lbs. potatoes (Finnish or Yukon Gold)
  • 3 cloves garlic
  • 1 leek, thinly sliced
  • 1 TB olive oil
  • 2 TB butter (or margarine for parve)
  • ¼ quarter cup of cream (or soy milk for parve)
  • 1 TB Fresh rosemary or thyme (or 1 tsp dried)
  • 1 tsp Dijon mustard (optional)
  • Salt, pepper to taste


  1. Boil the potatoes in their peels together with the garlic cloves. Meanwhile, sauté the leek in olive oil together with salt, freshly ground pepper and rosemary, until softened – around 10 minutes. Drain the potatoes and peel. Don’t worry if bits of peel stay on the potato, it will add a nice texture and color.
  2. Mash with the garlic cloves, leeks and remaining ingredients. Season to taste with salt, pepper and olive oil.

Brussel Sprouts with Chestnuts and Cream

Say the words “Brussels sprouts” and you’re likely to garner a strong reaction. It’s a vegetable that most dislike but some passionately swear by. Here’s a recipe courtesy of Epicurious that’s sure to make die-hard naysayers reevalute.


  • 2 TB unsalted butter, or margarine for parve
  • ¾ tsp salt
  • ½ tsp black pepper
  • 1 ¼ C water
  • 2 lb. Brussel sprouts, trimmed & halved
  • 1 C heavy cream, or soy milk for parve
  • 4 oz. C bottled roasted whole chestnuts, halved


  1. Bring butter, salt, pepper, and 1 cup water to a boil over high heat in a deep 12-inch heavy skillet, then add Brussels sprouts and simmer, partially covered, stirring occasionally, until crisp-tender, 6 to 8 minutes. Remove lid and boil over moderately high heat until water is evaporated and sprouts are lightly browned, 3 to 4 minutes. Add cream and remaining 1/4 cup water and bring to a boil, stirring. Add chestnuts, then reduce heat and simmer, stirring occasionally, until heated through, about 2 minutes.

2 thoughts on “Turkey day!

  1. sandra cohen

    you hit the nail on the head! It’s all about the food! Thanks for sharing thsese recipes. I am looking forward to experimenting with them this weekend. Shabbat Shalom RMJ!


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